👨‍🍳 조리법

1. 1

   Prepare the cucumber: Wash the cucumber. Using the large holes of a box grater, grate the cucumber into a colander set over a bowl. Sprinkle with 1/2 tsp of salt and toss to combine. Let it sit for at least 30 minutes to draw out excess moisture.

   ⏱️ 35 minutes
2. 2

   Drain the cucumber: Gather the grated cucumber in the colander and firmly squeeze out as much liquid as possible using your hands. Alternatively, wrap it in a clean kitchen towel or cheesecloth and wring it out thoroughly. The drier the cucumber, the thicker your tzatziki will be.

   ⏱️ 5 minutes
3. 3

   Prepare the garlic: Mince the garlic cloves very finely or use a garlic press. If you prefer a milder garlic flavor, you can mince it and let it sit in the lemon juice for 10 minutes before adding it to the dip.

   ⏱️ 2 minutes
4. 4

   Combine the ingredients: In a medium bowl, combine the Greek yogurt, the squeezed-dry cucumber, minced garlic, chopped dill, 2 tbsp olive oil, and 1 tbsp lemon juice. Stir gently until everything is well incorporated.

   ⏱️ 5 minutes
5. 5

   Season and chill: Season the tzatziki with the remaining 1/2 tsp salt and 1/4 tsp black pepper, or adjust to your taste. Stir well. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the dip to chill thoroughly. This chilling step is crucial for the best flavor.

   ⏱️ 1 hour (minimum chilling time)
6. 6

   Serve: Before serving, give the tzatziki a final stir. Transfer to a serving bowl and drizzle generously with extra virgin olive oil. Garnish with a sprig of fresh dill or a sprinkle of paprika if desired. Serve with pita bread, fresh vegetables, or as a side to grilled meats.